When time doesn’t fly one makes “ricotta”.
Wanted to have a go at making pickled aubergine like I had in Sicily. I used a vegetable peeler to make strips. Next time I will cut it thickly so no more peeler.
I’ve been experimenting with different types of milk. So far goat’s milk gives the best result. Buttermilk ricotta is firmer, better in savoury applications whereas softer ricotta can be used in both sweet(ish) and savoury. Btw, I don’t have a cheese/candy thermometer so this is done sous vide.
I chopped the Iberico meat finely then added some oil from the sun-dried tomatoes to it. Easier to spread. (Made with this meat brought back from Spain)
The glorious spring weather ends today but I’ve got this!
Photos from biking, again.
Where I get my bread, also close to where I get my asparagus. The bakery mills the grains themselves, bakes only sourdough.
A country road cutting through the farms.
Farm on left of previous photo
Narrow bike path with farms on both sides
Asparagus farm
